DIY Tagalong Girl Scout Cookies

These DIY Tagalong Girl Scout Cookies are just as delicious as the originals…no green uniform required!

Yes, it is possible to be too virtuous. Here’s how it all went down— I didn’t intend to, but I bought a few boxes of girl scout cookies from the little girl that came to our door last month. She delivered them the other day. 3 boxes of Tagalongs, my favorite. But I was so good I stashed them inside a flat rate box that was just about filled and ready to be shipped to my daughter at grad school. I even taped the box shut.

So of course the next thing I know I’m going crazy looking for a little something sweet after dinner. My husband and I have been remarkably good at keeping the kitchen free of junk food and sweets. Other than my what I cook for the blog, we’re pretty much dessert free. On a whim I typed in DIY Tagalong Cookie in my Google search bar and it was straight downhill from there. Or uphill. Depends on your point of view I guess.

Now I have a batch of copy cat Tagalongs that are even better than the mass produced original. That’s what I get for being good.

Tagalongs are my favorite Girl Scout Cookie. I don’t know if I’m in the minority on that or what. I like them much better than all the others. Tagalongs have a shortbread cookie base, a layer of sweetened peanut butter filling, and a coating of milk chocolate. They’re richer than the other Girl Scout cookies, and that peanut butter chocolate thing is always good.

My DIY Thin Mints have been so popular, and they turned out great, but I have to say, these cookies are even more my style. I guess I’m slowly working my way through the Girl Scout lineup…anybody have a good recipe for Samoas?

Notes:  I used milk chocolate chips for my coating. I should have used baking chocolate, but I didn’t have any. The chocolate chips will work, but I find they melt up a little thicker, and so it is a little more tedious to dip the cookies. I would recommend using baking chocolate.

Recipe adapted from Chow

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3.6 from 5 votes

DIY Tagalong Girl Scout Cookies

Author Sue Moran

Ingredients

for the cookies

  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 stick 1/2 cup unsalted butter, chilled and cut into pieces

for the peanut butter filling

  • 1/2 cup smooth peanut butter
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract

for the chocolate coating

  • 16 oz milk chocolate cut into small pieces

Instructions

for the cookies

  • Preheat your oven to 375F
  • Whisk the egg and vanilla in a small cup and set aside.
  • Pulse the dry ingredients in the bowl of a food processor to combine.  Drop in the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly.
  • Pour in the egg mixture and pulse again, about 25 or 30 times, until the dough comes together.
  • Turn out the dough onto a floured surface and bring it together in a ball.  Divide in 2.  Roll out each half into a log about 1 1/2 inches in diameter.  The log will be approximately 6 inches or so long.
  • Roll the logs in plastic wrap, and refrigerate for about an hour.  I like to put my dough logs inside a split cardboard tube (like the kind that wrapping paper comes on) so that the log stays nice and round.  If you don't have one, try turning and reshaping your dough halfway through the chilling time.
  • Slice the chilled logs of dough into 1/8 inch slices, and place them 1 inch apart on ungreased cookie sheets.
  • Bake at 375 for about 8 to 10 minutes, until just golden around the edges.  Cool on a rack.

for the peanut butter filling

  • Mix the peanut butter, the sugar and the vanilla.  Spread an even layer of the filling on each cooled cookie.

for the chocolate coating

  • Put the chocolate into a 2 cup Pyrex measuring cup, and microwave for 1 minute.  Take out and stir.  If the chocolate is not completely melted, microwave for another 30 seconds.  Stir until completely melted and smooth.  Make sure you measuring cup is completely dry, even a drop of water will cause your chocolate to seize up.
  • Take a cookie and spread chocolate across the bottom.  A small offset spatula works well for this.  Then place the cookie on a fork, and spoon the melted chocolate all over the top, being sure to cover the whole top.  Tap the fork along the edge of the bowl to remove the excess chocolate from the cookie.  Carefully lay the cookie on waxed or parchment paper.
  • If your chocolate becomes too thick to work with, microwave it for 15 to 30 seconds to-re warm it.
  • Let all the cookies set for 30-45 minutes or so until the chocolate firms up.  Store in the refrigerator in an airtight container until ready to eat.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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59 Comments

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  • Reply
    Averie @ Averie Cooks
    March 1, 2013 at 7:37 am

    Sue they look crazy, amazing, fabulously good! In general, “fussy” cookies that need rolling out, cutting out, spreading & smearing, then dipping, aren’t my thing…but I would defi make an exception for these! And I just saw the pic on TS, too. Some of your prettiest cookies ever! I want that filling, too 🙂 Just that will be fine!

    “anybody have a good recipe for Samoas?” — I have a recipe for Samoas Bars. I didn’t want to deal with the cookies, so much work. So made bars. They’re not exactly the same (you can find really good copycat recipes for Samoas) but they’re a pain to make. Ha!

    Pinning!

    • Reply
      Sue/the view from great island
      March 1, 2013 at 5:58 pm

      In general I agree completely, too many steps and you lose me. But these are good because you can make the dough log in advance, dividing up the work into 2 days. I don’t know why, but I find dipping stuff in chocolate to be fun and almost therapeutic!
      I’ll check out your Samoa bars, I think that sounds like a good way to go with them.

  • Reply
    Unknown
    March 1, 2013 at 8:27 am

    The melty chocolate and gooey peanut butter in your post is making my taste buds go bonkers! I’m a PB & Chocolate fanatic and love the idea of making tagalongs homemade. These will get me into some real trouble! 🙂 – Julia http://www.theroastedroot.net

  • Reply
    Joy Bee
    February 28, 2013 at 8:18 pm

    Yay! Tagalongs are my favorite too. They just don’t put enough in those boxes. I can’t wait to try this, maybe with semisweet chocolate instead of milk though. Yum, I can’t wait. Thanks for the recipe.

    • Reply
      Sue/the view from great island
      March 1, 2013 at 6:05 pm

      I know! They do that on purpose I guess.
      All the comments about the dark chocolate coating have got me itching to make another batch

  • Reply
    goldenbuttonshop
    March 1, 2013 at 3:59 am

    I almost just got out of bed to make these.

  • Reply
    Abbe Odenwalder
    March 1, 2013 at 2:55 am

    So funny. I just made a version of a thin mint for my daughter who is visiting. But my husband loves the tagalongs. And you make them look so good. I may have to break down!

  • Reply
    Joan
    February 28, 2013 at 5:20 pm

    Yum! I was just talking to a client about this. His wife is very very busy right now. Their cupboards are filled with girl scout cookies! I told him no one has been by my house yet and that peanut butter patties are my favorite!

    • Reply
      Sue/the view from great island
      February 28, 2013 at 6:50 pm

      It’s pretty random which neighborhoods get ‘targeted’!! Oh well, at least now you can make your own 🙂

  • Reply
    Sulpicia (III)
    March 1, 2013 at 12:28 am

    These look great, although thin mints are my favorite. Maybe the Tagalongs with almond butter? Probably a very dangerous idea…

  • Reply
    Tricia Buice
    February 28, 2013 at 2:52 pm

    We could have some fun in the kitchen together! I looked at these and the Samoas but haven’t attempted them yet. I was thinking about making them into bars because the flavor combination of chocolate, caramel, coconut and shortbread is very exciting. These are wonderful Sue! If you need to get rid of them I can pass along a good mailing address – for me 🙂

    • Reply
      Sue/the view from great island
      February 28, 2013 at 3:44 pm

      Yep, Samoa bars sound like a pretty good idea to me, when do we get started? Maybe we could pair up virtually to make them together??

  • Reply
    Melissa
    February 28, 2013 at 2:38 pm

    Uhhhh can I make these for breakfast?! They look SO good! Husband is out of town for the weekend so this might be a very dangerous thing to make and have all alone 🙂 Thanks!

  • Reply
    Barbara
    February 28, 2013 at 1:23 pm

    You know what the problem with this recipe is? The ingredients will almost always be in your pantry…no matter how much clearing out of sweets you do! I don’t know about you, Sue, but when a craving hits, I make do with what I find in the cupboards! 🙂 You’ve come up with a delicious cookie.

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